Butternut Squash Steak

Serves 4

Butternut Squash Steak

Vegetable steaks have become very popular lately and for good reason. They’re a perfectly comforting meal during chilly winter days. This recipe takes advantage of lentils and their abundance of folic acid. It has been shown that getting enough folic acid in our diet not only aids in the optimal function of our bodies but might also help maintain a more positive mood.



Before composting those squash seeds, why not consider roasting them? Rinse seeds well under cold water before tossing with a teaspoon or two (5 to 10 mL) of grapeseed oil and a pinch of salt. Spread in even layer on baking tray before baking at 350 F (180 C) until golden, about 15 to 20 minutes.

Each serving contains: 436 calories; 15 g protein; 20 g total fat (8 g sat. fat, 0 g trans fat); 54 g total carbohydrates (9 g sugars, 17 g fibre); 503 mg sodium



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